CAMPBELL'S TUNA AND PASTA CHEDDAR MELT
3 cups uncooked corkscrew pasta
1 (10 1/2 oz.) can Campbell's Condensed Chicken Broth
1 soup can water
1 (10 3/4 oz.) can Campbell's Condensed Cream of Mushroom Soup (regular or 98% Fat Free)
1 cup milk
1 (6 1/2 oz.) can solid pack tuna, drained
1 cup shredded Cheddar cheese
2 tbsp. Italian seasoned bread crumbs
2 tsp. butter, melted
Cook pasta in (undiluted) broth and 1 soup can water in skillet until just tender. Do not drain.
Add (undiluted) soup, milk and tuna. Top with cheese.
Mix bread crumbs and butter. Sprinkle on top. Heat through.
Makes 4 servings
Source: Campbell's Favorite Recipes Cookbook, 2003
3 cups uncooked corkscrew pasta
1 (10 1/2 oz.) can Campbell's Condensed Chicken Broth
1 soup can water
1 (10 3/4 oz.) can Campbell's Condensed Cream of Mushroom Soup (regular or 98% Fat Free)
1 cup milk
1 (6 1/2 oz.) can solid pack tuna, drained
1 cup shredded Cheddar cheese
2 tbsp. Italian seasoned bread crumbs
2 tsp. butter, melted
Cook pasta in (undiluted) broth and 1 soup can water in skillet until just tender. Do not drain.
Add (undiluted) soup, milk and tuna. Top with cheese.
Mix bread crumbs and butter. Sprinkle on top. Heat through.
Makes 4 servings
Source: Campbell's Favorite Recipes Cookbook, 2003
MsgID: 3153976
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 05-01 thru 05-31-11 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 05-01 thru 05-31-11 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (17)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Tuna Casserole with Chow Mein Noodles -
- Halibut with Citrus and Garlic
- Caribbean Salmon Fillets en Papillotte
- Bayou Bar and Grill Catfish Acadian (NOT Copeland's)
- Maryland Crab Cakes (using saltine cracker crumbs)
- Crisp Fried Fish with Sweet and Sour Sauce (Chinese, 1974)
- Salmon Steaks Moutarde (Presto Pressure Cooker Manual, 2006)
- Poached Spinach Sole
- Caribbean Spicy Grilled Tuna
- Bronzed Talapia and Seasoning Mix (Paul Prudhomme recipe)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!